Streptococcus suis in retail markets: How prevalent is it in raw pork?

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 316-320

  Cheung, Pui Yi ^a   Lo, Kin Land ^a   Cheung, To To ^a   Yeung, Wai Hing ^a   Leung, Pui Ha ^a   Kam, Kai Man ^a  

^a Public Health Laboratory Services Branch   (Hong Kong)

Author keywords

MPN PCR; Raw pork; Streptococcus suis

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM DETECTION; CONTROLLED STUDY; GENE SEQUENCE; MEAT INDUSTRY; MOST PROBABLE NUMBER METHOD; NONHUMAN; POLYMERASE CHAIN REACTION; RAW MEAT; STREPTOCOCCUS SUIS;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; HYGIENE; MEAT; POLYMERASE CHAIN REACTION; PREVALENCE; RNA, RIBOSOMAL, 16S; SEASONS; SPECIES SPECIFICITY; STREPTOCOCCUS SUIS; SWINE;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS SUIS; SUIDAE;

EID: 53049102878     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.08.006     Document Type: Article

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